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H. H. Munro (1870-1916), Scottish author

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Simple and delicious. Be sure to use a good quality dried parsley for the correct flavor. Do not over cook the calamari or you'll be sorry. Serve with our outstanding Marina Sauce.

Preparation Time: 15 minutes plus oil heat time    Serving Size: 4

  • 1 pound squid, with tentacles, bodies cut into 1/2 inch slices
  • 2 cups all purpose flour
  • 2 tablespoons dried parsley
  • 1/2 teaspoon paprika for color
  • Kosher salt and freshly cracked black pepper
  • Lemon wedges
  • Vegetable oil for frying
  • marinara sauce
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Pour 3 inches of oil in a heavy Dutch oven and heat to 325°.

Sift the flour into a large bowl and stir in dried parsley, paprika and salt and pepper to taste. Rinse the calamari well under cold water and remove any remnants of the quill, if necessary, from the body. Dry well and cut the bodies into 1/2 inch rings. Half any excessively large tentacles. Toss the calamari in the bowl and use your hands to thoroughly and completely coat each ring and tentacle. Set aside while oil heats up.

When oil reaches temperature, shake excess flour from just enough calamari to not over crowd the Dutch oven. Carefully drop in the oil and fry, stirring often, until golden brown, 4 to 6 minutes. Remove with a spider and drain on a wire rack. Hold in a 170° oven until all the calamari are cooked. Serve with lemon slices and marinara sauce.

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